Who’s ready for football and tailgating? We are! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
I'm doing my first overnight brisket and have been struggling with temps all night. I thought I had it stabilized at dome 250 or so, but a couple hours in it was up to 300. So it was cooking faster than expected. I adjusted the vents a bit but it wouldn't come down. I started at 6:30 (now thinking way too early) and by 9:30 or so it was at 150-160. I foiled, injected and added beef broth in the foil at 160 b/c I didn't want it to be too dry. Now the dome temp has come back into the 225-250 range, and I've take it out of the foil to get some bark on it.. But I've just watched my digital thermometer drop 8 degrees (from 185 to 177) in the last 30 minutes or so.. Is this natural? Does the stall do that? Thanks for any help!